Ingredients
1cupheavy cream
¼cupground coffee,scant
4ozbittersweet chocolate
3tbspunsalted butter
1cupalmond meal,or almond flour
3large eggs
pinchsalt
¾cupsugar
6tbspunsalted butter
8ozbittersweet chocolate
1cupcream of wheat,uncooked
¾cupcocoa nibs,(cocoa beans broken into small pieces), chopped, toasted
2cupswhole milk
3tbspsugar
½vanilla bean
2tbspeau-de-vie,or grappa
sugared cocoa nibs
Preparation
In a small saucepan, combine cream, ¼ cup of water, and ground coffee. Heat over medium heat until hot.
Remove from heat; let stand for 15 minutes.
Strain cream mixture through a fine sieve into a clean 2-quart saucepan. Heat cream mixture over medium heat and bring just to a boil; remove from heat.
In a food processor with metal blade attached, finely chop the chocolate. With the motor running, pour hot cream mixture through feed cylinder. Add the butter, and process until chocolate and butter are melted.
Line a 9-inch square baking pan with aluminum foil or plastic wrap, letting foil extend at two sides. Pour the ganache into the pan.
Freeze for about 1 hour, until firm.
Spray eight 3¼ to 3½-inch ramekins with cooking spray. Line bottoms with parchment circles, and spray again.
In a medium skillet over medium heat, cook the almond meal for about 5 minutes, until lightly toasted and fragrant, stirring frequently. Turn the meal onto a plate to cool.
In a medium bowl, beat the egg whites and salt with an electric mixer on medium-high speed until soft peaks begin to form. Shift mixer to high and gradually beat in sugar until whites stiffen.
In a large bowl, combine the almond meal, egg yolks, melted butter, melted chocolate, Cream of Wheat, and cocoa nibs; stir until blended. Fold in egg whites.
Spoon the mixture into a large food storage bag and snip a large hole in one corner. Pipe mixture into bottom of ramekins to cover, about ½-inch thick.
Remove ganache from the freezer; lift from pan using foil ends. With a 2¼-inch round cutter, cut out 8 circles.
Place a circle in the center of each ramekin. Pipe remaining batter over and around ganache to cover. Smooth tops.
Freeze for about 1 hour until firm.
In a medium saucepan over medium-high heat, combine milk, sugar, and vanilla bean. Bring just to a boil, lower heat, and simmer for about 15 minutes, until reduced to 1½ cups.
Discard the vanilla bean, pour milk into a bowl, and refrigerate until cold.
Preheat oven to 375 degrees F.
Place ramekins on a baking sheet and bake for 21 to 23 minutes, until tops feel firm.
Allow to cool on the baking sheet for 10 minutes.
Serve and enjoy!
